The only hitch was that we had to count the leftover change back to my dad before we could eat our delicious, sprinkled, glazed, cakey donuts. And for someone who stunk at math, that could mean the difference between the amount of seconds it took to shove a piece of a donut in my mouth and minutes.
It was usually minutes.
You know me and math.
Thanks to the kind Christmas gift of a donut pan from my mom, however, I can now eat donuts any time of the day or night. I don't have to wait until Sunday. Or even share with my sisters!
Unless it's National Donut Day. Then maybe. For old times' sake.
While donuts from Casey's on Sundays after church will always taste special for a reason, these glazed cake donuts come pretty darn close.
No change counting required!
2 cups flour
3/4 cup white sugar
2 tsp. baking powder
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1 tsp. salt
3/4 c. milk
2 eggs, beaten
1 tsp. vanilla
1 T. shortening
1 c. powdered sugar
2 T. hot water
1/2 tsp. almond extract
1. Set oven to 325 degrees. Lightly grease a donut pan.
2. Mix flour, baking powder, sugar, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening, and beat until well blended.
3. Fill your donuts cups 3/4 of the way with batter. Bake donuts for 8-10 minutes or until the donuts spring back when touched.
4. Allow donuts to cool before removing from the pan.
5. To make the icing/glaze, blend together powdered sugar, almond extract and hot water. Dip donuts into glaze, and serve.
** I'd recommend using 1/4 tsp. almond extract. Using 1/2 tsp. was almost a little overpowering!